Hearty Vegetable Stew With Cream Recipe

About this recipe

A comforting and creamy vegetable stew perfect for dinner, featuring a medley of carrots, celery, and potatoes in a rich, flavorful base. This Halal-friendly dish is ideal for those seeking a wholesome and satisfying meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1 Kg Carrots - 1kg
• 1.5 Kg Harry & Percy British Mashing Potatoes
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 300ml British Creme Fraiche
• 400 Ml Coconut Merchant Organic Coconut Cream
• - Schwartz Paprika

Instructions

1. 1. Peel and chop 6 carrots, 5 potatoes, and 1 onion into bite-sized pieces. Slice 2 sticks of celery into small pieces.
2. 2. In a large pot, heat 1/4 cup of olive oil over medium heat. Add the chopped onion, celery, and a pinch of paprika, and sauté for 5 minutes until softened.
3. 3. Add the chopped carrots and potatoes to the pot. Pour in 2 cans of mushroom soup and 1 can of cream, stirring well to combine.
4. 4. Add enough water to cover the vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
5. 5. In a separate pot, boil 1 can of coconut cream until heated through (about 5 minutes). Peel and chop the coconut cream into small pieces.
6. 6. Stir the chopped coconut cream into the stew and let it simmer on low heat for an additional 10 minutes to meld the flavors.
7. 7. Serve the stew hot, garnished with fresh herbs if desired.